Fire Roasted Tandoori Naan with Cauliflower and Spicy Tomato Sauce

Lunch should never be boring, it should be fun. When you’re having one of those lazy days, you want to whip up something really satisfying and flavorful. These Fire Roasted Tandoori Naan with Cauliflower paired with a spicy tomato sauce is the perfect lunch for a busy day.

Ingredients:

For the Cauliflower Filling:

1 cauliflower head

1 tablespoon of cumin

1 tablespoon of smoked paprika

1 teaspoon of turmeric

1 tablespoon of salt and pepper

Optional: chili powder

Handful of shredded cabbage

Olive Oil

For The Sauce:

1 cup of canned diced fire roasted tomatoes

1/2 of almonds

3 cloves of garlic

3 chili peppers

Tandoori Naan

Lime for garnish

Set your oven to 400. In a large bowl, add cauliflower florets and drizzle olive oil. Add in spices and toss together. Place on a baking sheet and roast the cauliflower for about 25 minutes. In another baking sheet, add almonds, garlic, and chili peppers. Roast these for about 15 minutes. Remove once finished and begin the sauce. In a blender, add diced tomatoes, almonds, garlic, and chili peppers. Blend together until creamy and smooth. Test for salt and pepper, I always add more. For the naan, I had store bought naan, but you can make homemade. Heat naan on a skillet to start, then heat it over the stove. Start layering! Add cabbage over naan, roasted cauliflower, tomato sauce, and top with fresh lime juice!